Drain the chickpeas and reserve the liquid. In a blender or food processor, combine the chickpeas, lemon juice, garlic, 1 tablespoon of the olive oil, and the tahini or sesame seeds. Blend until smooth. Add enough reserved liquid to make a creamy consistency. Taste and add salt and pepper. Pile in a serving bowl and garnish with the remaining 1 tablespoon olive oil, parsley, and paprika. Store in the refrigerator until you are ready to serve. Serve with the pita bread triangles or vegetables.